Recipe courtesy of Marcus Samuelsson

Spicy Ketchup

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 1/3 cups



  1. Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
  2. Puree the peppers and ketchup in a blender until smooth.
  3. Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
  4. Keep in an airtight container in the refrigerator for up to 2 weeks.